Got a boatload of zucchini? A loaf of so-simple quick bread is a delightful, kid-friendly way to put it to use. With bright citrusy notes, toasty pine nuts, and a delightful texture delivered by the blend of semolina and almond flours, this Italian-inspired uptake on your typical zucchini bread is sure to impress.

Ingredients

3 large eggs

1 1/4 cups granulated sugar

1 cup vegetable oil

1 teaspoon vanilla extract

4 teaspoons orange zest (from 1 orange), divided

2 cups grated unpeeled zucchini

1 cup (about 4 1/4 oz.) all-purpose flour

1/2 cup (about 2 3/4 oz.) semolina flour

1/2 cup (about 1 3/4 oz.) almond flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon table salt

1 cup roasted pine nuts, divided

1/2 cup (about 2 oz.) powdered sugar

3 tablespoons heavy cream

How to Make It

Step 1

Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray.

Step 2

Place eggs in a large bowl; lightly whisk. Add granulated sugar, oil, vanilla, and 1 tablespoon of the orange zest; whisk until smooth. Stir in grated zucchini.

Step 3

Whisk together flours, baking soda, baking powder, and salt in a medium bowl just until combined. Add flour mixture to egg mixture, stirring just until combined. Set aside 2 tablespoons of the pine nuts; stir remaining pine nuts into batter. Scrape batter into prepared pan; smooth top with spatula. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour.

Step 4

Cool bread in pan on a wire rack 15 minutes. Run a knife around the edges of pan to loosen bread. Remove bread from pan, and cool completely on rack, about 1 hour.